Also known as Mexican Wedding Cakes or Russian Tea Cakes... This recipe has a nutty twist! Pistachio Snowballs are buttery, nutty, and dusted with snowy powdered sugar.
4dropsgreen gel food coloring(¼ tsp natural green food coloring)
1dropyellow gel food coloring(⅛ tsp natural yellow food coloring)
1cupsalted pistachios(¾ cup, ground*)
2¼cupall purpose flour
1cuppowdered sugarfor rolling/dusting
Instructions
Cream the butter until light and airy and then add in the powdered sugar. Mix until fulling combined.
Flavor with extracts and add food coloring if desired.
Mix in the flour and ground pistachios. Continue mixing until thoroughly combined and beginning to form a ball.
Refrigerate the dough for 30 minutes (or up to 2 days).
Preheat the oven to 350°F.
Portion out tablespoon-sized, or by weight 24g, balls.
Roll the balls until smooth and perfectly round. Place them on a baking sheet with 1 inch of space between them. I fit mine all on one sheet because they don't spread. You may use two sheets if you want.
Bake for 15 minutes.
Remove and allow the pan to cool for 5 minutes.
Roll the cookies in powdered sugar before moving them to a cooling rack. You may additionally dust them with powdered sugar once cool for a snowier effect.
Notes
*For ground pistachios, pulse in the bowl of a food processor until they have a medium-fine crumb. 1 cup of pistachios will grind down to 3/4 cup ground. This is perfect.